Sea Salted Quinoa Pecan Brittle (Print Version)
Crunchy pecan brittle with puffed quinoa and flaky sea salt for a sweet-salty, nut-forward treat.
# What You Need:
→ Nuts & Grains
01 - 1 cup raw pecan halves
02 - 1/2 cup puffed quinoa
→ Brittle Base
03 - 1 cup granulated sugar
04 - 1/2 cup light corn syrup
05 - 1/4 cup water
06 - 4 tbsp unsalted butter
07 - 1/2 tsp vanilla extract
08 - 1/2 tsp flaky sea salt, plus extra for finishing
09 - 1/2 tsp baking soda
# Directions:
01 - Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
02 - Toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly colored. Allow to cool completely, then roughly chop into bite-sized pieces.
03 - In a large heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir continuously over medium heat until the sugar has fully dissolved and the mixture appears clear.
04 - Bring the syrup to a steady simmer and attach a candy thermometer to the side of the pan. Stop stirring and allow the mixture to cook undisturbed until it registers 300°F (hard crack stage), approximately 10 to 12 minutes.
05 - Remove the saucepan from heat. Working quickly, add the unsalted butter, vanilla extract, sea salt, baking soda, chopped pecans, and puffed quinoa. Stir vigorously and thoroughly to combine — the mixture will bubble and foam as the baking soda reacts.
06 - Immediately pour the hot mixture onto the prepared baking sheet. Using a heatproof spatula, spread it out evenly to approximately 1/4-inch thickness, working fast before it begins to set.
07 - Sprinkle the surface generously with additional flaky sea salt while still warm. Allow the brittle to cool undisturbed at room temperature for at least 30 minutes, or until completely hardened and set.
08 - Once fully cooled and firm, break the brittle into 12 irregular pieces by hand or tap gently with a knife handle. Serve immediately or store for later.
# Expert Tips:
01 -
- The puffed quinoa makes each piece lighter and crispier than traditional brittle without tasting like health food.
- Flaky sea salt on top balances the sweetness so you keep reaching for another piece.
02 -
- Do not stir the syrup once it starts boiling because even one stray spoon stroke can cause sugar crystals to seed and ruin the smooth texture.
- Have every ingredient measured and waiting beside the stove before you start because the window between perfect and burned is barely thirty seconds.
03 -
- Use a silicone mat instead of parchment paper because the hot sugar grips the silicone and spreads more evenly without sliding around.
- Warm your spatula under hot water before spreading the brittle so the candy does not seize and harden on contact with a cold tool.